Capuccino Brownies with Espresso Sauce Recipe

Capuccino Brownies with Espresso Sauce Recipe

Ingredients:

1/2 c whole coffee beans (espresso)
2/3 c whipping cream
1/8 teaspoon nutmeg
5 oz chocolate (Lindt, white); chopped
3/4 c butter (unsalted); softened
4 1/2 oz chopped chocolate (unsweetened);
1 1/2 c refined sugar
1 Tbsp coffee powder (instant, espresso)
1/2 teaspoon cinnamon
3 fresh eggs (large)
3/4 c flour (all purpose); sifted
1/2 c hazelnuts; chopped and toasted
3 oz chocolate (bittersweet);chopped
Confectioner’s sugar
choco curls (Bittersweet)

Instructions:

(NOTE:The sauce can be prepared ahead, a day at most. Just melt the sauce atop low flame before use.)

Place the espresso beans and cream in a saucepan. Place it over medium heat. Let it simmer. Take away from the heat then steep for at least 30-35 minutes. Strain it into a saucepan. Place above low flame. Add in the chocolate until the mixture becomes smooth. Stir lightly. Mix in the nutmeg.

Preheat the oven to 350 degrees F. Wrap the insides (bottom and sides) of a 9 inch square pan using aluminum foil. Grease up the foil and coat with a little flour.

Combine the butter, chopped chocolate, instant espresso powder and ground cinnamon in a saucepan atop low flame. Stir constantly until it becomes smooth. Allow to cool before whisking in sugar with the eggs. Add flour, nuts and chocolate.

Pour into the pan and bake for 30-35 minutes. Allow it to cool.

Remove brownies from the pan. Remove the foil before cutting to squares. Top the brownie with bittersweet choco curls and drizzle the mildly heated sauce above the brownie before sifting the confectioners’ on it.

>> Capuccino Brownies with Espresso Sauce Recipe